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Home Cooking: Nova Lox Spring Rolls

Recipe by Michelle Lee
Looking for an appetizer that’s big on flavor and fresh vegetables? Make your own nova lox spring rolls! You won't believe how simple these are to make - plus sockeye salmon nova lox provides a delicious way to elevate a spring roll far above the ordinary. Mix this up and add even more color to the recipe with fresh carrot, bell pepper, red onion and other fresh herbs. They're wonderfully fresh and healthful, and become especially rich and savory when served with the (optional) peanut sauce.

A few tips to make sure these are easy: The rice paper rounds are sticky. We receommend rolling the spring rolls directly on a clean countertop (as opposed to on a porous cutting board). Have your ingredients ready and move quickly! After you’ve prepared your vermicelli noodles, leave them in a strainer and give them a quick rinse one more time right before you use them, so they don’t stick together. If you want more veggies, feel free to omit the vermicelli rice noodles entirely. If you prepare all of your filling before you start, these are incredibly quick to make. Have fun and enjoy!
Yield: Serves 2
Total Time: 25 min
Prep: 25 min
4 ounces vermicelli rice noodles (found in the Asian food section of your market)
1 avocado, halved and thinly sliced
1-2 small cucumbers, cut into ¼-inch strips
1 cup small mixed lettuce leaves
1 bunch fresh cilantro
Rice paper rounds (also found in the Asian food section of your market)
¼ cup creamy peanut butter
½ teaspoon fresh ginger, finely minced
2 garlic cloves, finely minced
2 tablespoons tamari soy sauce
1 tablespoon rice wine vinegar
½ teaspoon turbinado sugar or brown sugar
¼ cup hot water
¼ to ½ teaspoon red pepper flakes
1.  Prepare vermicelli rice noodles according to package directions. Rinse at least twice to avoid sticking.
2.  Prepare all of your filling ingredients before you begin rolling the spring rolls. Slice the avocado and cucumber, separate cilantro and divide nova lox into four portions.
3.  Dip a rice paper round into a bowl of tepid water quickly, just until wet (don’t soak). Lay it on your work surface and layer ingredients on the bottom third of the round (as you would a burrito). Layer order: salmon on the bottom, noodles, avocado, cucumber and cilantro in the center, with lettuce leaves on top (the salmon and lettuce will make the outer edges of the rolls).
4.  Be sure to roll your spring roll as tightly as possible, folding in the two outer edges mid-way through as you roll up from bottom to top.
5.  The rice paper round is sticky, so work quickly. There’s no need to seal the outer edge — it will stick to itself for a lovely finished product.
6.  Once rolls are complete, slice them in half on the diagonal and serve them immediately with peanut sauce, if desired (see next step for recipe).
7.  Make Peasnut Sauce: Whisk together peanut butter, minced ginger, minced garlic, soy sauce, rice wine vinegar and turbinado sugar. Slowly whisk in hot water to thin into a smooth sauce. Stir in red pepper flakes.
8.  Peanut sauce may be made up to 3 days ahead – bring to room temperature before serving.
About Michelle Lee

Welcome to my Colorado kitchen!

This series features me, Michelle — a writer and soccer mom from the Rocky Mountains — my husband and two kids, some beautiful Vital Choice seafood and lots of regular home cooking.

I want to feature the products and preparations you’re curious about.

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